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Ginger-glazed pork with watercress and black rice recipe
Ginger-glazed pork with watercress and black rice recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Quick and delicious ginger-glazed pork with watercress and black rice, ready in 45 minutes.
Ingredients:
  • 26.40 gm ginger marmalade
  • 2.95 gm wholegrain mustard
  • 1 tsp chopped fresh thyme leaves
  • 56.88 gm extra virgin olive oil
  • 400g pork fillet
  • 2 x 250g packets black microwave rice
  • 1 bunch asparagus, trimmed, halved
  • 280g jar 99% fat-free whole artichoke hearts, drained, halved
  • 400g can chickpeas, drained, rinsed
  • 40.00 ml chopped fresh chives
  • 375.00 ml watercress sprigs
  • 40.00 ml white wine vinegar
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line a baking tray with baking paper. In a small bowl, mix marmalade, mustard, thyme, and 2 teaspoons of oil. Season with salt and pepper.
  • In a large frying pan over medium-high heat, heat 2 teaspoons of oil. Add the pork and cook for 5 minutes or until browned on all sides. Transfer the pork to a prepared tray and brush with the ginger mixture. Roast for 20 to 25 minutes or until the juices run clear when tested with a skewer. Transfer the pork to a plate, cover loosely with foil, and let it rest for 10 minutes before slicing. Enjoy!
  • While the rice is heating per the packet directions, place the asparagus in a bowl and cover it with boiling water. Let it stand for 3 minutes until just tender. Then, drain the asparagus, refresh it under cold water, and return it to the bowl.
  • Combine rice, artichoke, chickpeas, chives, watercress, vinegar, and remaining oil with asparagus. Toss well and distribute among serving plates. Garnish with pork and serve.

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